Mexican Rice
(from ShannonPorter’s recipe box)
Source: mexicanfoodrecipes.org
Prep time: 5 minutes
Cook time: 20 minutes
Serves 4 people
Categories: side dish
Ingredients
- 1 cup uncooked rice
- 2 cloves garlic, minced
- 2 cups cold water
- 1/2 onion
- 1 tablespoon chicken bouillon
- 1/4 cup tomato sauce
- Roma tomato, chopped into 8 pieces -optional
- 1 teaspoon cumin powder (or seeds crushed into powder)
- 1 chili pepper, sliced lengthwise - optional
- 1 tablespoon olive oil
Directions
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Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
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Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.
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Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.
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You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).
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If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with chimichangas, tacos, enchiladas, or burritos.